15-min. Easy Tteok Mandu Guk (Korean Rice Cake Dumpling Soup)
Tteok Mandu Guk. A popular Korean rice cake dumping soup made of a light broth, chewy rice cakes and delicious dumplings. This is a quick and easy recipe in 15 minutes with minimal ingredients in one pot. A great meal for the family to enjoy!
Ingredients
- 5.29 oz beef brisket or flank steak cubed
- 10-12 dumplings store bought or homemade work well (feel free to add more if desired)
- 1.5 cups Korean rice cakes rinsed and soaked in cold water
- 6 cups water (or sub with chicken, beef, vegetarian broth, or anchovy broth for additional flavor)
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon chicken bouillon powder (I like using the Knorr brand)
- 2-3 teaspoon regular soy sauce
Beef Marinade:
- 2 teaspoon regular soy sauce
- 2 teaspoon sesame oil
- 2 clove garlic minced
- ¼ teaspoon black pepper
Optional Garnish:
- 2 large eggs
- ¼ sheet gim aka roasted seaweed/nori cut into thin strips
- 1 green onion finely chopped
Instructions
- Dice beef into small cubes. Transfer to a small bowl. Season beef with Marinade ingredients and set aside to marinate for 2-3 minutes.
- Then rinse rice cakes with cold water a few times to remove any starch. Strain and set aside.
- In a large pot on medium heat, heat vegetable oil and fry beef until browned.
- Pour in water (or stock). Cover and bring to a boil. Then reduce to medium-low heat for 15 minutes for a gentle boil. Skim off any scum for a clean broth. Season broth with soy sauce and chicken powder.
- Uncover and add in dumplings and rice cakes. Bring to a boil over medium high heat. Cook until they float, about 3-4 minutes. Remove the soup off heat. Note: If using large dumplings, cook them 4 minutes earlier than the rice cake as they’ll take longer to cook.
- Optional Garnish: Separate egg yolks from egg whites in two separate bowls. Beat the egg yolks and egg whites separately. In a pan set on low medium heat, lightly grease it with oil and paper towel. Pour in yolk mixture and let it set into a thin pancake. Fry on both sides until cooked, a couple minutes in total. Repeat this for egg white mixture.Transfer egg yolk pancake to a cutting board. Roll up the pancake and slice thinly. Repeat the same with egg white pancake.
- Divide and serve the soup into large bowls. Garnish with cooked eggs strips, green onions, and gim. Feel free to season with a pinch of salt to taste if you'd like it saltier.
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Nutrition
Calories: 608kcal | Carbohydrates: 35g | Protein: 28g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1451mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 4mg